Oysters, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
for pickling oysters
Instructions (5)
  1. Scald some fine large oysters in their own liquor, with a small piece of butter to every hundred oysters.
  2. When they are plump and white, lift them out with a skimmer and spread them on a thickly folded cloth.
  3. When they are firm and cold, heat together half their liquor and the same quantity of good vinegar.
  4. Put the oysters into wide-mouthed glass jars, strewing each layer of oysters with a spoonful of ground mace, and a dozen each of cloves, whole peppers, and allspice.
  5. Pour the liquor over it all.
Original Text
Oysters, to pickle.—Scald some fine large oysters in their own liquor, with a small piece of butter to every hundred oysters. When they are plump and white, lift them out with a skimmer and spread them on a thickly folded cloth, When they are firm and cold, heat together half their liquor and the same quantity of good vinegar, now put the oysters into wide-mouthed glass jars, strewing each layer of oysters with a spoonful of ground mace, and a dozen each of cloves, whole peppers, and allspice, and pour the liquor over it all. Add a spoonful of
Notes
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